Blackened Chicken Sweet Potato Bowls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
½ teaspoon cayenne pepper
07 -
½ teaspoon dried oregano
08 -
½ teaspoon dried thyme
09 -
Salt and black pepper, to taste
10 -
2 medium sweet potatoes, peeled and diced
11 -
1 tablespoon olive oil (for sweet potatoes)
12 -
2 cups cooked brown rice or quinoa
13 -
1 cup arugula or mixed greens
14 -
½ cup cherry tomatoes, halved
15 -
1 small cucumber, diced
16 -
1 avocado, sliced
→ Avocado Dressing
17 -
1 ripe avocado
18 -
¼ cup Greek yogurt
19 -
1 tablespoon lime juice
20 -
1 small garlic clove, minced
21 -
2 tablespoons olive oil
22 -
¼ teaspoon salt
# Instructions:
01 -
Preheat the oven to 400°F (200°C).
02 -
Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
03 -
In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper. Rub the chicken breasts with olive oil and coat evenly with the spice mixture.
04 -
Heat a skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until blackened and cooked through. Let rest for a few minutes, then slice.
05 -
In a blender, combine avocado, Greek yogurt, lime juice, garlic, olive oil, and salt. Blend until smooth, adding water as needed for a pourable consistency.
06 -
Divide cooked brown rice or quinoa among serving bowls. Top with roasted sweet potatoes, sliced chicken, arugula, cherry tomatoes, cucumber, and avocado slices. Drizzle with avocado dressing and serve immediately.